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  • The Maillard Reaction

    The Maillard Reaction
    2024/12/15
    Unraveling the Science of Flavor: The Maillard Reaction Have you ever wondered why your toast is golden brown and caramel popcorn is rich in flavour? The answer lies in a fascinating chemical reaction called the Maillard reaction. In this episode, lets delve into the world of food science to explore how this reaction creates the magic behind the flavours and aromas we love.
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    6 分
  • Cholesterol

    Cholesterol
    2024/11/29

    Dive into the mysterious chemical Cholesterol and discover it's relation with Parkinson's disease and Heart diseases. Also, dive into a unique experiment conducted by a Harvard student defying the science behind Cholesterol. It's me dude_chemistry bringing to you the new food chemistry podcast!!

    Credits- Tejas Patel

    Cited from- Serum Cholesterol Levels and The Risk of Parkinson's Disease, an Abstract

    American Journal of Epidemiology, Volume 164, Issue 10, 15 November 2006,

    Pages- 998-1002.
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    5 分